Meal Details
1. Steak with shallot sauce
404cal, 32p, 5c, 28f (per meal)
1 1/3 lbs (605g)
1/2 cup(s) (mL)
4 tsp (19g)
4 tsp (20mL)
1 1/3 shallot (151g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Season steak on all sides with some salt and pepper.
2
Heat half of the oil in a skillet over medium-high heat. Add steak and cook to desired doneness, 4-8 minutes per side. Remove steak and set aside to rest.
3
Lower heat to medium and add in remaining oil and the shallots to the pan. Stir and cook for about 2 minutes until lightly softened. Stir in vegetable broth and cook for about 2-4 minutes until the broth is reduced by about half. Turn off the heat and stir in butter until fully melted.
4
Pour shallot sauce over steak and serve.
2. Asparagus
94cal, 2p, 2c, 8f (per meal)
3/4 lbs (340g)
2 1/4 tbsp (34mL)
1/4 tbsp (5g)
1/4 tbsp, ground (2g)
2 1/4 tbsp (34mL)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.
3. Parmesan zucchini noodles
121cal, 3p, 3c, 10f (per meal)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high and saute the zucchini noodles, turning them continuously, until they are soft but not soggy, about 5 minutes.
3
Top with parmesan cheese and serve.